A simple yet flavorful vegetable dish featuring shishito peppers and ripe tomatoes, tossed in a rich roasted garlic butter. Inspired by a dish from The Plaid Apron in Knoxville, Tennessee. This dish can be a side or a main course with good bread to soak up the sauce.

Yields: 2-4 servings

Prep time: 20 minutes

Cook time: 15-20 minutes

Ingredients:

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For the Roasted Garlic Butter (makes extra):

1 head garlic

Olive oil

2 sticks (1 cup) unsalted butter, softened

Handful of fresh parsley, finely chopped

Salt, to taste

Black pepper, to taste

Juniper berries (optional, for seasoning)

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For the Main Dish:

1-2 tbsp olive oil

½ red onion, French-cut pole-to-pole into wedges

~8 oz shishito peppers, cut in half

1 large, ripe yellow heirloom tomato (or other good quality ripe tomato), cut into large chunks

Salt, to taste

Freshly ground black pepper, to taste

1-2 heaping spoonfuls of Roasted Garlic Butter

Fresh parsley, for garnish (optional)

Sourdough

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Instructions:

1. Make the Roasted Garlic Butter:

2. Preheat oven or convection oven to default settings

3. Cut garlic head in half horizontally. Drizzle with olive oil

4. Wrap garlic tightly in foil

5. Roast for about 30 minutes, or until cloves are soft, sweet, and golden. Let cool.

6. Soften butter: Leave at room temperature or microwave in 10-second increments, rotating, until soft but not melted to the pan. Continue cooking on high heat, stirring occasionally, for about 2 minutes to soften them and get some browning. Add more oil if needed

7. Season with salt and pepper

8. Add tomato chunks and cook for just 1 minute, allowing them to get hot and release some juices

9. Kill the heat

10. Add 1-2 heaping spoonfuls of roasted garlic butter to the pan. Stir gently to melt and emulsify with the tomato juices, creating a thick, creamy sauce

11. Adjust seasoning to taste

12. Garnish with fresh parsley if desired

13. Serve with Sourdough